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Watermelon and boysenberry granita with melon and sparkling shiraz

You'll need to begin this recipe a day ahead.

You'll need

1.2 kg watermelon (about ½), flesh removed with a melon baller 75 gm (1/3 cup) caster sugar Scraped seeds of ½ vanilla bean 400 gm boysenberries or mulberries To taste: sparkling shiraz   Watermelon and boysenberry granita 500 gm frozen boysenberries 300 gm caster sugar 1.3 kg watermelon (about 1/3 watermelon)


  • 01
  • For watermelon and boysenberry granita, combine boysenberries and sugar in a heatproof bowl placed over a saucepan of simmering water, cover with plastic wrap and cook until mostly liquid (1 hour). Strain through a fine sieve, pressing lightly on solids to yield 400ml liquid, then refrigerate until chilled (1 hour). Meanwhile, blend watermelon in a blender until liquid, then strain through a fine sieve, pressing lightly on solids to yield 1 litre juice. Combine boysenberry syrup with watermelon juice, then freeze in a large shallow tray, scraping with a fork every few hours, until completely frozen (6 hours-overnight).
  • 02
  • Combine watermelon balls, sugar and vanilla in a bowl and refrigerate until sugar dissolves (1 hour).
  • 03
  • Place chilled watermelon and berries in chilled bowls, pour over a little sparkling wine to taste, top with granita and serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2011

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